Blueberry Almond Butter Baked Oatmeal

Behold: a dish full of all the things I’ve been craving lately.

Namely, wild blueberries, almond butter, and warm, cozy breakfasts.

It’s exactly what I need for this unpredictable late-winter weather, is my favorite 1-bowl make-ahead breakfast for lazy weekend mornings and busy workdays alike, and packs some MAJOR blueberry muffin vibes.

Showered with a crispy topping of slivered almonds and made extra special with the addition of almond butter and almond extract in the batter, this surprisingly light and fluffy baked oatmeal has allll the texture and flavor needed to keep grumpy Chelsea at bay in the early morning hours.

Lets make baked oatmeal!

For this recipe, everything gets stirred together right in your baking dish, so you don’t even need to dirty a mixing bowl; just stir, bake, and eat!

It literally takes 5 minutes of prep + 40 minutes to bake, then you’re in baked oatmeal heaven.

My favorite power move, though, is to bake a big batch on Sunday morning so I can eat leftovers throughout the week; this baked oatmeal is sturdy enough to pick up and eat with your hands if needed, but I highly recommend serving with a drizzle of maple syrup, a dollop of something creamy like yogurt or even a splash of coconut milk, and savoring every.single.bite.

I don’t quite understand how a simple mixture of oats, almond butter, and blueberries can turn into such a hearty, satisfying, blueberry muffin-y breakfast, but I’m so here for it.

It’s seriously breakfast bliss.

If you make this recipe, let me know what you think! Leave a comment below, or take a picture of your breakfast bake and share it with me on Instagram so I can see!

BLUEBERRY ALMOND BUTTER BAKED OATMEAL

Time: 55 minutes

Serves: 6

Ingredients:

• 1 1/2 cups milk of choice (coconut, cow’s, almond, etc, all work here)
• 1/4 cup maple syrup
• 1/4 cup creamy almond butter
• 2 Tablespoons virgin coconut oil, melted
• 1 large egg
• 1 teaspoon almond extract
• 2 cups rolled oats
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups frozen wild blueberries
• 1/2 cup slivered almonds

Instructions:

1. Preheat oven to 375 degrees Fahrenheit. 
2. Pour milk, maple syrup, almond butter, coconut oil, egg, and almond extract directly into a 10-inch casserole dish (or other similar high-sided oven-safe dish), and whisk to combine.
3. Add oats, cinnamon, baking powder, baking soda, and salt, and stir again to combine.
4. Stir in frozen berries, then sprinkle almonds evenly over the top.
5. Bake for 45 minutes, or until edges are golden and the center is no longer jiggly.
6. Let cool 5-10 minutes before scooping and serving immediately (I like mine with a drizzle of maple syrup and something creamy like a splash of milk, drizzle of almond butter, dollop of yogurt, etc), or let cool completely, cover, and store in the fridge for up to 5 days. Leftovers can be eaten cold or reheated in the microwave.

NOTES:

MAKE IT VEGAN: Swap out the egg for 1/4 cup ground flax seeds and increase the (non-dairy) milk to 1 3/4 cups.

MAKE IT GLUTEN-FREE: It technically already is, but if you’re serving this to someone with a severe allergy, be sure to choose oats that are certified GF, as they tend to be processed on machinery that also processes wheat, leading to cross-contamination. 

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